Feeling the urge to do something Eastery with a packet of chocolate mini eggs I had, I pondered upon what I should do with them. The old faithful cupcake sprang to mind but aware of the abundance of recipes for egg adorned Easter cupcakes I wanted to do something a bit different. Then the classic chocolate rice crispy or cornflake cake sprang to mind but again that’s been done a million times before. Then I thought about the different cereals I had and realised I had a box of Aldi Pecan and Maple Crunch which I had just bought that day for the first time. “Perfect” I thought, it looked just like granola which as a family we have only recently discovered and love using it in all sorts of different ways. I was particularly impressed with the price of £1.19 as the granola at my local supermarket is really dear so I only really buy it when it’s on offer.
I use dark and milk chocolate as I find this gives a really intense chocolate flavour which is neither too sweet nor too bitter. I wasn’t totally sure if this combination of chocolate & granola would be a match made in heaven but I needn’t have worried, the Easter Chocolate Granola Cakes were a total hit with the family and the pecan nuts went really well. With health in mind I made the cakes in small silicone cupcake cases as they are quite rich and so you don’t need to eat a lot to be satisfied. I say “I made” but in truth I was the over-seer as my daughter made these cakes from start to finish with just a little help from me. If you have children then these really are the perfect Easter treat for them to make as they are so quick and easy and there’s no hot oven to contend with.
What will you be baking this Easter with your children? (Apart from my cakes of course:-)!
As the granola style cereal was such good value and the chocolate bars I used were value bars at 30p each I am entering my cakes into Credit Crunch Munch which I am hosting this month and which I jointly run with Helen of Fuss Free Flavours. I’m also entering Simply Food’s Sweet Treats for Easter challenge. Then there’s Jibber Jabber’s Love Cake event where the theme is Springing into Easter. Spring into Easter is also the theme for Treat Petite this month hosted by Cakey Boi and alternately with The Baking Explorer. Finally I’m entering the We Should Cocoa event where the theme again is Easter which is run by Choclette and is this month being hosted by Rachel Cotterilll.
- 100g Dark Chocolate
- 100g Milk Chocolate
- 50g Butter
- 150g Granola or similar cereal (I used Aldi’s Pecan & Maple Crunch)
- 12 Cadbury’s Mini Eggs or similar
- Lay out 12 small silicone or paper cake cakes (ie not muffin sized).
- Break up the chocolate into segments and place in bowl with the butter over a pan of barely simmering water.
- Use a wooden spoon to stir the chocolate mixture until it has melted and then fold in the granola until coated.
- Using a couple of teaspoons spoon the mixture into the cake cases and decorate with a chocolate egg.
- Place in the fridge to set.
- Once set can be stored in a cake tin at room temperature.